McCormick Flavor Forecast

McCormick Flavour Forecast reveals trends driving taste of tomorrow

The McCormick Flavour Forecast from McCormick, a global leader in flavour, has been uncovering the trends that transform the way that Canadians cook, flavour, and eat for over two decades.

In the latest and 21st edition, the McCormick Flavour Forecast identifies the latest and greatest food trends and ingredients in continuation of its pursuit to find what’s next in flavour.

The Forecast is created by a global team of McCormick experts including chefs, culinary professionals, trend trackers, and food technologists with the aim of inspiring culinary exploration and innovation around the world.

The research over the past year included a series of virtual, interactive at-home culinary experiences led by chefs exploring a range of flavours from nutritious to indulgent that offer unique tastes, colours, and textures for both food and drinks.

The result of that work was the identification of four key flavour trends:

Plants Pushing Boundaries

The plant-based world is now mainstream and has developed into a culinary trend that uniquely honours vegetables, fruits, and botanicals that deliver indulgence, brilliant colour, hearty texture, and delightful sensation through flora-focused eating.

Key flavours

  • Ube (purple yam)
  • Szechuan buttons (edible flower buds)
  • Trumpet mushrooms

Humble Nosh

Inspired by the Yiddish word “nashn” meaning to nibble on, Humble Nosh combines rising global flavours with the means to “travel locally” via our plates. It connects us with food and drinks that people have found comfort and nourishment in while satisfying cravings from around the world

Key flavours

  • Chaat masala (Indian spice blend)
  • Pandan kaya (Malaysian jam)
  • Crisped chilies

Underwater, Under Discovered

Taking flavours from coasts to kitchens by delving into less explored ingredients and textures from fresh and saltwater like seaweeds and algae for culinary innovation, this trend uproots underwater botanicals that infuse snacks, meals, and beverages with an earthy flavour for a new take on fresh.

Key flavours

  • Dulse (red sea lettuce flakes)
  • Spirulina (blue-green algae)
  • Sea grapes (soft, green algae)

Physiological Eating

Physiological Eating represents the re-emergence of mindfulness and intention, inspired by ancient practices and beliefs for mind-body balance, a sense of harmony, growth, and self-love. It also focuses on the Ayurvedic practice, which uses six tastes (sweet, sour, salty, bitter, astringent, and pungent) to achieve balance, and warming and cooling techniques to provide comfort to the body.

Key flavours

  • Coriander
  • Lemon
  • Sea salt
  • Cumin
  • Turmeric
  • Ginger

Foodservice professionals, product developers, and consumers can draw inspiration from the McCormick Flavour Forecast 21st Edition during what has been a tough 16 months for the foodservice industry in Canada and beyond. To learn more, including more details about each trend, the limited-edition HelloFresh meal kit and curated “Flavour Horoscope” content by Sanctuary, visit: www.flavorforecast.com.

Kevan Vetter, Executive Chef and Director of Culinary Development for McCormick, notes that while the pandemic has significantly shifted the way people have lived and consumed over the past year, food continues to be a way to bring people together.

“Despite global travel restrictions, lockdowns, and logging in from vastly different time zones, it was moving to see everyone committed to our mission to study emerging trends and identify the flavours that will undoubtedly spark inspiration for both the home cook and professional chef for years to come.”

Kevan Vetter, Executive Chef and Director of Culinary Development for McCormick

Learn more about the 2021 McCormick Flavour Forecast at https://www.mccormickforchefs.com/2021-flavor-forecast-splash.

McCormick manufactures, markets, and distributes spices, seasoning mixes, condiments, and other flavourful products to the entire Canadian and worldwide food industry including e-commerce channels, grocery, food manufacturers, and foodservice businesses. The company owns popular brands including French’s, Frank’s RedHot, Stubb’s, OLD BAY, Lawry’s, Zatarain’s, Ducros, Vahiné, Cholula, Schwartz, Kamis, DaQiao, Club House, Aeroplane, and Gourmet Garden to ensure that every day, no matter where or what you eat or drink, you can enjoy food flavoured by McCormick.